There’s something magical about chicken kabobs on the grill. Maybe it’s the smoky char, the juicy marinated chicken, or the fact that they just scream summer cookout perfection. No forks, no knives—just delicious, handheld bites of flame-kissed goodness. Plus, if you’ve ever fought over the last kabob at a BBQ, you know these are a hit.
Why You’ll Love These Grilled Chicken Kabobs
If you love Greek chicken kabobs, Middle Eastern flavors, or just need a healthy grilling recipe, this one’s for you. The marinade? A heavenly mix of Greek yogurt, lemon, garlic, and warm spices that infuses every bite with bold, tangy goodness. And the best part? They’re easy to make ahead, great for meal prep, and perfect for any summer feast.
Before we jump into grilling, check out these other must-try chicken recipes:
- Best Chicken Enchiladas – A cheesy, saucy classic.
- Garlic Parmesan Chicken and Potatoes – The perfect comfort meal.
What Makes the Best Chicken Kabobs?
Not all kabob recipes are created equal. Dry, flavorless chicken? No thanks. The secret to tender, juicy kabobs is the right marinade and proper grilling technique. Using chicken thighs instead of breasts helps keep them moist, and marinating overnight lets the flavors soak in. Want that signature char? Cook over medium-high heat and don’t overcrowd the skewers.
Ingredients You’ll Need
For the marinade:
- 1 cup Greek yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp red pepper flakes
- Salt & black pepper to taste
For the kabobs:
- 2 lbs boneless, skinless chicken thighs, cut into cubes
- 1 large red onion, cut into chunks
- Wooden or metal skewers
Step-By-Step Instructions
Step 1: Make the Marinade
Grab a bowl, mix the Greek yogurt, olive oil, lemon juice, garlic, and spices, and whisk it together. Smell that? It’s going to be amazing. This marinade does double duty—it tenderizes and packs the chicken with incredible flavor. Let it sit for a few minutes so the flavors meld.
Step 2: Prep the Chicken
Trim any excess fat from the chicken thighs, but don’t go overboard. A little fat = more flavor. Cut them into bite-sized cubes, about 1.5 inches each. Why? Too small, and they’ll dry out. Too big, and they won’t cook evenly. If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning.
Step 3: Assemble the Kabobs
Thread the chicken pieces and onion chunks onto skewers, alternating for balance. Space them slightly apart so the heat circulates evenly. No overcrowding! If you’re skipping skewers, grill the chicken whole and toss the onions directly on the grill.
Step 4: Marinate Like You Mean It
Place the assembled skewers on a tray, brush them generously with the marinade, and cover them up. Refrigerate for at least 8 hours, but overnight is even better. This step is key for those deep, complex flavors.
How to Grill Chicken Kabobs Like a Pro
- Preheat the grill to medium-high heat (375-400°F). Clean and oil the grates to prevent sticking.
- Grill the kabobs, turning every 3-4 minutes, until golden brown with some charred edges. The total cook time should be 10-12 minutes.
- Check for doneness by ensuring the internal temp hits 165°F using a meat thermometer.
- Rest for 5 minutes before serving—this locks in the juices.
Best Sides for Chicken Kabobs on the Grill
- Rice pilaf – A classic pairing that soaks up all the juices.
- Greek salad – Crisp, fresh, and loaded with feta.
- Tzatziki sauce – Cool, creamy, and the ultimate kabob dip.
- Grilled veggies – Bell peppers, zucchini, or asparagus work great.
- Warm pita bread – Because you need something to scoop up the extra marinade.
Speaking of garlic, these recipes should be on your radar:
- Garlic Butter Chicken Bites with Mushrooms – A one-pan wonder.
- Cheesy Garlic Chicken Wraps – Perfect for a quick meal.
Common Mistakes to Avoid
- Skipping the marinade – Less time = less flavor. Be patient!
- Using chicken breasts – They dry out fast. Stick to chicken thighs for juicier results.
- Overcooking – Pull them off the grill as soon as they hit 165°F.
- Not preheating the grill – A cold grill causes the chicken to stick and cook unevenly.
- Overcrowding skewers – Give each piece some space for even cooking.
How to Store & Reheat Leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Marinated raw chicken can be frozen for 3 months.
- Reheating: Warm in a skillet over medium-low heat to keep them juicy.
Recipe Variations
- Spicy Chicken Kabobs – Add extra red pepper flakes or cayenne.
- Mediterranean Kabobs – Swap cumin and cinnamon for oregano and thyme.
- BBQ Kabobs – Use a smoky BBQ rub instead of Mediterranean spices.
- Vegetarian Option – Substitute halloumi cheese or mushrooms for the chicken.
FAQs
Can I make chicken kabobs in the oven?
Yes! Bake at 425°F for 20-25 minutes, flipping halfway through.
Can I use metal skewers instead of wooden ones?
Absolutely! Metal skewers don’t burn, and they help conduct heat for even cooking.
What’s the best way to prevent dry chicken kabobs?
Use chicken thighs, marinate overnight, and don’t overcook past 165°F.
What if I don’t have a grill?
Use a grill pan on the stovetop over medium-high heat. Works like a charm!
Chicken Kabobs On The Grill
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into cubes
- 1 cup Greek yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 4 cloves garlic minced
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp red pepper flakes
- Salt & black pepper to taste
- 1 large red onion cut into chunks
- Wooden or metal skewers
Instructions
- Prepare the Marinade: In a bowl, whisk together the Greek yogurt, olive oil, lemon juice, zest, garlic, and spices until well combined.
- Prep the Chicken: Trim excess fat from the chicken thighs and cut them into 1.5-inch cubes.
- Assemble the Kabobs: Thread the chicken and red onion chunks onto skewers, leaving space between each piece.
- Marinate: Brush the kabobs generously with the marinade, cover, and refrigerate for at least 8 hours or overnight.
- Preheat the Grill: Heat your grill to medium-high (375-400°F) and lightly oil the grates to prevent sticking.
- Grill the Kabobs: Cook for 10-12 minutes, turning every 3-4 minutes until golden brown and the internal temperature reaches 165°F.
- Rest and Serve: Let the kabobs rest for 5 minutes before serving. Enjoy with rice, pita, or a Greek salad.
Notes
- For extra juiciness, use chicken thighs instead of chicken breasts.
- No grill? Bake at 425°F for 20-25 minutes, flipping halfway, or cook in a grill pan on the stovetop.
- Soak wooden skewers for 30 minutes to prevent burning.
- Make it spicier by adding extra red pepper flakes or cayenne pepper.
- Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out.
These grilled chicken kabobs are the ultimate summer grilling recipe—easy, delicious, and guaranteed to impress. Whether you’re hosting a BBQ or just craving Greek chicken kabobs, this recipe delivers. Fire up that grill and get cooking!
And if you’re looking for more flavorful dishes, don’t miss:
- Creamy Garlic Chicken with Spinach – Rich, creamy, and packed with flavor.
